Capsicum Recipe- Authentic Indian Stir-Fry with Gram & Rice Flour

Last Updated on 2 months by Neha Deshmukh

Capsicum Recipe- Authentic Indian Stir-Fry with Gram & Rice Flour

Introduction

Oh, capsicum! Such a humble veggie, but when treated right, it transforms into something truly special. This isn’t just any capsicum recipe, though. This is the one my Dadi (grandmother) used to make, a simple stir-fry packed with flavour and a lovely, slightly nutty texture from the gram and rice flour. It’s a comfort food classic in our family, and I’m so excited to share it with you. It’s quick, easy, and perfect for a weeknight meal.

Why You’ll Love This Recipe

Honestly, where do I even begin? This capsicum recipe is a winner because it’s:

• Flavourful: The combination of spices – mustard seeds, cumin, asafoetida, and chili – creates a wonderfully aromatic and tasty dish.
• Texturally interesting: The gram flour and rice flour give it a unique, slightly crumbly texture that’s so satisfying.
• Quick & Easy: Ready in under 30 minutes, it’s perfect for busy evenings.
• Versatile: Goes beautifully with roti, chapati, or even rice.

Ingredients

Here’s what you’ll need to bring this deliciousness to life:

• 1 kg Capsicum (Bell Pepper)
• 1 cup Gram Flour (Besan)
• 1 cup Rice Flour
• 1 teaspoon Chili Powder (adjust to your spice preference!)
• 1 teaspoon Carom Seeds (Ajwain)
• ½ – 1 teaspoon Sugar
• 1 teaspoon Mango Powder (Amchur)
• 1 tablespoon Fresh Scraped Coconut
• 1 teaspoon Chopped Coriander
• 1 tablespoon Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• A pinch of Asafoetida (Hing)
• 1 teaspoon Turmeric Powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Capsicum Varieties & Selection: I prefer using green capsicum for this recipe, as it has a slightly more vibrant flavour. But feel free to experiment with red, yellow, or orange – they’ll add a beautiful colour! Look for firm, brightly coloured capsicums with no soft spots.
• The Role of Gram Flour (Besan): Gram flour is the star here! It adds a lovely nutty flavour and helps bind the mixture. Make sure yours is fresh for the best taste.
• Understanding Rice Flour in this Recipe: Rice flour adds a wonderful texture – a little bit crumbly, a little bit soft. It also helps absorb any excess moisture.
• Carom Seeds (Ajwain): A Digestive Delight: Don’t skip the carom seeds! They add a unique flavour and are fantastic for digestion. My Dadi always said they help with bloating.
• Asafoetida (Hing): Flavor & Health Benefits: A tiny pinch of asafoetida goes a long way. It adds a savoury, umami flavour and is known for its health benefits. It can smell a bit strong on its own, but trust me, it mellows out beautifully when cooked.
• Regional Variations in Spice Levels: Spice levels are very personal! Feel free to adjust the chili powder to your liking. Some families also add a pinch of red chili flakes for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop the capsicum and set it aside. Not too big, not too small – just a nice, even chop.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Now, add the cumin seeds and carom seeds. Let them sizzle for a few seconds, then add a tiny pinch of asafoetida.
4. Add the chopped capsicum and turmeric powder. Sauté on low heat for 2-3 minutes, just to soften it slightly.
5. Cover the pan and cook on low flame until the capsicum is tender, without adding any water. The steam will do the trick!
6. Stir in the chili powder, mango powder, salt, and sugar. Mix well to combine.
7. Now for the magic! Sprinkle the gram flour evenly over the mixture, using your fingers to distribute it nicely.
8. Add the rice flour and mix thoroughly.
9. If you want a drier texture, add a little more gram flour and rice flour. It’s all about personal preference!
10. Sprinkle in about ½ cup of water, cover the pan, and cook on low heat until the flours are fully cooked and no longer sticky.
11. Finally, garnish with fresh coconut and coriander. Give it a good mix, and it’s ready to serve!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the capsicum in batches to ensure it cooks evenly.
• Keep the heat low. This prevents the spices from burning and ensures the capsicum cooks through without becoming mushy.
• Taste as you go! Adjust the salt and spices to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Adjusting the Spice Level: If you’re sensitive to spice, start with ½ teaspoon of chili powder and add more to taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (e.g., Janmashtami offering): During Janmashtami, some families make a slightly sweeter version of this dish as an offering to Lord Krishna. Just add a little extra sugar!

Serving Suggestions

This capsicum stir-fry is incredibly versatile. It’s fantastic served hot with:

• Roti or Chapati (Indian flatbreads)
• Plain Rice
• A side of yogurt (raita) for a cooling contrast

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

• What type of capsicum works best for this recipe? Green capsicum is traditional, but you can use any colour you like!
• Can I make this dish ahead of time? It’s best enjoyed fresh, but you can chop the capsicum and measure out the spices ahead of time to save some prep work.
• Is it possible to use wheat flour instead of rice flour? While you can use wheat flour, it will change the texture. It won’t be as crumbly and might be a bit heavier.
• How can I adjust the texture to be more or less dry? Add more gram flour and rice flour for a drier texture, and a little more water for a softer texture.
• What are the health benefits of using asafoetida in this recipe? Asafoetida is known for its digestive properties and is believed to help with bloating and gas.
• Can I add other vegetables to this capsicum stir-fry? Absolutely! Potatoes, onions, or even peas would be lovely additions.